So, I actually posted this recipe back in January 2013, but during one of my sessions tweaking my blog site I accidentally deleted it :( Oh well, the weather is still cold so it's not too late to make soup! This is the best turkey noodle soup I ever had, I think that is due to the homemade turkey stock*. The stock is very time consuming to make, but you can freeze what you don't use. I'm sure you could use store bought stock (I would suggest using low sodium & organic), but you'll be missing out on a wonderful depth of flavor. My husband and I cooked 2 turkeys on Thanksgiving and one on New Year's Day, so we froze the cooked, unused meat and the carcasses. By using leftover cooked turkey and pre-making the stock, the actual prep & cook time of the soup is less than 30 minutes, so it's an easy weekday meal. I hope you enjoy this as much as I do!
* Please see Martha Stewart's site for "Easy Turkey Stock" http://www.marthastewart.com/336482/easy-turkey-stock Turkey Noodle Soup recipe adapted from Martha Stewart.
Turkey Noodle Soup:
- 2 tablespoons of unsalted butter
- 2-3 celery sticks, medium dice
- 3 carrots, medium dice
- 1 medium white onion, medium dice
- Kosher salt and fresh ground pepper
- 8 cups of "easy turkey stock" (see link above)
- 2 cups of egg noodles
- 2 sprigs of fresh rosemary
- 1 tablespoon thyme
- 2- 5 inch rinds of Parmigiano-Reggiano
- 3/4 - 1 pound of shredded, cooked turkey
- In a large stock pot, melt butter over medium-high heat. Add celery, carrots, and onion. Add a large pinch of salt and cook until onion softens.
- Add stock and bring to simmer. Add noodles, rosemary, thyme, 2 teaspoons of salt, 1/2 teaspoon of pepper and cheese rinds. Cook until noodles are tender, about 10-12 minutes. Add the shredded turkey and heat through, 5-8 minutes. Remove sprigs of rosemary and cheese rinds prior to serving.
Serving options: Garnish with fresh rosemary and serve with focaccia bread.